Happy Leap-Year-Day, friends! But more importantly… today is only the second time in 7.5 years that Christopher and I have been able to celebrate our month-iversary in February! Today marks 89 months together… my oh my! To celebrate we are going out for frozen yogurt with friends! :)
Earlier this week I made little individual sized lasagnas based on this recipe from Can You Stay for Dinner (originally from Hungry Girl’s Lasagna Cupcakes). I took them to our small group on Sunday and they were gone in a flash (I even doubled the recipe and made 24 of them!). One of my friends who dislikes Italian food (I know, I know… it’s hard to believe she and I are friends, haha! The girl doesn’t even like pasta!) actually liked these! Not like “oh my goodness these are my favorite ever,” but she didn’t hate them and sorta kinda liked them. This is super high praise from her. ;) Anywho, I hope you guys like ‘em too!
1 16oz jar spaghetti sauce with meat (I use the Aldi’s brand because it has the lowest sugar and is inexpensive)
1 8oz tub part skin ricotta cheese
1 tsp oregano
1/2 tsp basil
pinch salt and pepper
1 1/2 cups shredded mozzarella cheese
1 (48 count) package small square wonton wrappers
1. Preheat oven to 375. Coat 2 12-cup muffin tins with nonstick cooking spray. Place 1 wonton wrapper into each of the 24 cups, pressing firmly in the bottom of the cup and up the sides.
2. In a large bowl, combine the ricotta, salt and pepper, oregano, and basil. Stir to mix well. Using half of the ricotta mixture, divide it among the 24 muffin cups. Next, using half of the sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
3. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
4. Bake for 10 minutes, or until the cheese has melted. Let the cups cool, remove them from the pan, and serve!